After you have cooked your meat, don’t clean the pan.Add chicken broth, maple syrup and vinegar to the hot skillet. Then add shelled pistachios. Simmer for about 3 minutes. Stir in butter and simmer for one more minute. Pour over cooked meat or serve on the side for as a dipping sauce.
This is a thin sauce. If you would like it a little thicker, just whisk a tablespoon of gluten free flour and a tablespoon of cold water or broth in a small bowl first (this is called slurry). Then whisk the slurry into your hot pan sauce. Cook and stir continuously until smooth and thickened, and any starchy taste has been cooked away.
Leftover sauce will last in the fridge for four days, stored in an airtight container.